Rich, creamy luxurious strawberry cheesecake ice cream made by combining simple ingredients, makes an unbeatable summer treat.
I grew up in a tropical country, so my favourite treats were ice cream. Most Saturdays you would find my sister and I at our favourite ice cream shop placing orders. Vanilla and strawberry ice cream were and are still my favourite flavours. My sister was more of a chocolate and pitaschio ice cream fan. For me it was one scoop of strawberry followed by vanilla, I just had to finish with strawberry. Save the best for last.
The weather this summer has been fantastic so far. I just hope the lovely weather stays this way the entire summer. What better way to cool down than to have some delicious home made strawberry cheesecake ice cream. Each bite is full of creamy strawberry cheesecake goodness.
To begin chill your ice cream maker in the freezer until it is frozen. I leave mine in the freezer for about 24 hours. Next comes the custard base. Milk, cream, vanilla extract and sugar are heated until the sugar melted. Then whipped cream cheese in stirred in. Whisk the milk and cream mixture slowly into eggs yolks. Cook the custard slowly on low to medium heat to avoid it turning to scrambled egg. Stir constantly with a heat prof rubber spatula, making sure to scrap the bottom as you stir. Once the custard coats the back of the spatula, it is done. Transfer to freezer safe container and chill in fridge overnight.
For the strawberry compote which I have made here also , we will combine fresh strawberries, sugar, water and cornflour. Lemon as well to bring out the flavours of the strawberries. The cooled strawberry compote is added during the last 5 minutes of churning. Freeze ice cream until ready to serve.
Serve ice cream with digestive biscuit crumbs and more strawberry compote. Raspberries or blueberries can be used in place of strawberries to make this rich and creamy homemade treat. Enjoy!!!